January 21, 2023
Vegan Breakfast Sliders
These little guys might look small, but they pack a big bight! Loaded with fluffy plant-based scramble, spicy sausage, smoked deli slices, and melty vegan cheese … these vegan breakfast sliders make for the perfect game day (or any day) breakfast that everyone is sure to love!
Table of Contents
ingredients jump to video step-by-step instructions tips and faqsVegan Breakfast Sliders
Welcome back to my vegan game day snacks series, where I share all my favorite game day snacks! Because let’s be honest, game days are really only ever about a good snack spread 😉 (and that’s where these vegan breakfast sliders come in)!
With Superbowl right around the corner, I wanted to share a few of my favorite appetizers for the big game! And often times, I feel like breakfast is overlooked when it comes to a game day snack spread – which is a little silly considering breakfast is the most important meal of the day.
So grab a cold one and let’s get to making the best breakfast sliders (that no one will even know are vegan)!
Ingredients for Vegan Breakfast Sliders
If you like breakfast sandwiches and appetizers that are handheld, then you’re going to love these! They’re meaty, and cheesy, and have the perfect balance of sweet and savory! Here’s what you need to make them:
- Plant-Based Scramble: for this recipe, I like to use JUST EGG plant-based scramble. It’s easy, affordable (I can almost always find it on sale at Walmart!), and fairly accessible to me. That said, if you’re unable to access JUST EGG, feel free to make your favorite tofu scramble, chickpea scramble, or mung bean scramble. Please note that if you’re using something other than JUST EGG, you’ll need the equivalent to about 8 ‘eggs’.
- Vegan Cheese Shreds: I like to use a blended cheese shreds, but feel free to use whatever flavor and brand you love!
- Vegan-friendly dinner rolls
- Vegan-friendly pesto: this isn’t necessarily needed, but I had extra and I love pesto, so I added it! If you’re going for a more ‘traditional’ breakfast sandwich, you can omit it.
- Vegan breakfast sausage patties
- Vegan smoked deli slices
- Vegan butter
- Everything but the Bagel Seasoning
- Maple syrup and hot sauce, for serving
How to Make Vegan Breakfast Sliders
You’re less than an hour away from the meatiest, cheesiest, most delicious breakfast snack in just a few simple steps! Here’s how:
1. Scramble!
But first, preheat your oven to 350°F. Next, heat the oil in a non-stick skillet over medium heat. Once the oil is hot, pour the plant-based scramble into the skillet, season with salt and pepper and cook, without stirring for 2 to 3 minutes. Once the scramble starts to bubble, reduce the heat to medium-low.
Using a spatula, shape the scramble as best as you can into the rectangle (you want it like the size and shape of the dinner rolls. Once you’ve formed the scramble, sprinkle the cheese over top in an even layer. Cover and cook until the cheese is melty and the bottom of the scramble turns a light golden-brown. Remove the pan from the heat and set aside.
2. Build:
Meanwhile, spread the pesto on the dinner rolls. Next, place a breakfast sausage on the bottom of each roll. Carefully lay the scramble on top of the sausages, followed by the deli slices.
Top the deli slices with the top half of the dinner rolls. Spread the tops with the vegan butter. Sprinkle on the everything but the bagel seasoning, then transfer the sliders to a prepared baking dish and cover loosely with foil.
3. Bake and Enjoy!
Bake for 12 minutes then remove the foil and continue to bake until the break is crispy and turns a light golden-brown. Remove the sliders from the oven, sprinkle with fresh parsley, and serve immediately with maple syrup and hot sauce, and enjoy!
Tips and FAQs
Can I make these ahead of time?
You sure can! These vegan breakfast sliders can be made up to 2 days ahead of time. To do so, follow the directions, but do not bake them. Cover tightly with foil and store in the refrigerator. When you’re ready to prepare, bake according to the directions.
Storage
Store leftover breakfast sliders in a covered container in the refrigerator up to 4 days. To freeze the breakfast sliders, wrap each slider individually with plastic wrap and place in a freezer-friendly container or ziploc bag. Freeze up to 3 months.
Reheating:
- Microwave: for 2 to 3 minutes, our until heated through.
- Air-fryer or oven (preferred method): 375°F for 6 to 89 minutes, or until heated through
- From frozen: Defrost in the microwave for 3-5 minutes, or in the refrigerator overnight, then continue to microwave or air-fry/bake according to the reheating instructions.
Tools You Need
More Game Day Snacks
- Birria Walking Tacos
- Loaded Texas-Style Nachos
- Italian Sub Pull Apart Sliders
- Loaded Potato Stacks
- Cheeseburger Tater Tot Bites
Small, but MIGHTY (tasty)
I hope ya’ll love these vegan breakfast sliders as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations! Til next time, friends!
xo!
Vegan Breakfast Sliders
Ingredients
- 2 teaspoons avocado oil
- 1 7-ounce container plant-based scramble
- 1 teaspoon fresh cracked black pepper, plus more to taste
- ½ teaspoon kosher salt, plus more to taste
- 1 cup vegan cheese shreds
- 1 12-count package vegan-friendly dinner rolls, cut in half lengthwise
- ¾ cup vegan-friendly pesto, homemade or store-bought, optional
- 12 vegan breakfast sausage patties, cooked according to package directions
- 1 5-ounce package vegan smoked deli slices
- 2 tablespoons vegan butter, room temperature
- 1-2 tablespoons of Everything but the Bagel Seasoning
- Fresh minced parsley, for garnish
- Maple syrup, for serving
- Hot sauce, for serving
Instructions
- Preheat oven to 350°F.
- Heat the oil in a non-stick skillet over medium heat. Once the oil is hot, pour the plant-based scramble into the skillet, season with salt and pepper and cook, without stirring, for 2 to 3 minutes. Once the scramble starts to bubble, reduce the heat to medium-low.
- Using a spatula, shape the scramble as best as you can into the rectangle (you want it like the size and shape of the dinner rolls. Once you’ve formed the scramble, sprinkle the cheese over top in an even layer. Cover and cook until the cheese is melty and the bottom of the scramble turns a light golden-brown, 3 to 5 minutes. Remove the pan from the heat and set aside.
- Meanwhile, spread the pesto on the dinner rolls. Next, place a breakfast sausage on the bottom of each roll. Carefully lay the scramble on top of the sausages, followed by the deli slices.
- Top the deli slices with the top half of the dinner rolls. Spread the tops with the vegan butter. Sprinkle on the everything but the bagel seasoning, then transfer the sliders to a prepared baking dish and cover loosely with foil.
- Bake for 12 minutes then remove the foil and continue to bake until the break is crispy and turns a light golden-brown, another 5 to 7 minutes. Remove the sliders from the oven, sprinkle with fresh parsley, and serve immediately with maple syrup and hot sauce, and enjoy!
Hello! I love your recipes! Can you please let me know which brand smoked slices and breakfast sausages you used? These look so delicious and I know my kids will love this!
Hi Jacqueline! Thanks so much! I typically use whatever brand I’m able to access at my local grocery store, which are usually the Impossible Breakfast Sausage Patties and Tofurky Smoked Deli Slices. Hope this helps!
Perfect for having a meal prepped breakfast. Thanks again for a great recipe!
Thanks Mikayla! So happy you enjoyed the recipe!